There is something undeniably delightful about a cake that tastes like sunshine, and this Gluten-Free Almond Citrus Cake Recipe captures exactly that spirit. With the nutty richness of almond flour balanced perfectly against the bright, zesty notes of fresh lemon and orange, this cake is a celebration of fresh flavors and comforting textures. Whether you’re gluten intolerant or simply looking to try a vibrant, moist dessert that breaks free from the ordinary, this recipe is your new go-to. It’s easy to make, wonderfully fragrant, and feels like a warm hug in every bite.
Ingredients You’ll Need
Ingredients You’ll Need
Gathering the right ingredients is half the fun and success of baking this cake. Each component plays an essential role, from the almond flour providing tender crumb and nutty depth, to the citrus zest that offers a burst of refreshing aroma and flavor.
- 2½ cups almond flour: The gluten-free base that gives the cake its moist, rich texture and a subtle nutty flavor.
- ½ cup arrowroot starch: Helps lighten the batter and improve the cake’s structure for perfect fluffiness.
- 1 tablespoon baking powder: The leavening agent to give your cake a gentle lift and airy texture.
- ¼ teaspoon salt: Enhances all the flavors, ensuring balance in every bite.
- ¼ teaspoon xanthan gum: Provides elasticity and prevents crumbling in this gluten-free bake.
- 4 large eggs, room temperature: The key for binding and the cake’s rise, making it light and fluffy.
- 1 cup granulated sugar: Adds sweetness while also helping with the texture.
- ½ cup plain Greek yogurt: Keeps the cake moist and adds a tangy depth that complements the citrus.
- ½ cup unsalted butter, melted and slightly cooled: Enhances richness and creates a tender crumb.
- 2 teaspoons vanilla extract: Adds warmth and a comforting aroma that pairs beautifully with almond.
- 1 teaspoon almond extract: Intensifies the nutty flavor, making the almond base shine even brighter.
- 1 tablespoon lemon zest (from 1 medium lemon): Brings a sharp, bright citrus note that wakes up the palate.
- 1 tablespoon orange zest (from 1 medium orange): Adds sweet, fragrant layers of citrus complexity.
How to Make Gluten-Free Almond Citrus Cake Recipe
Step 1: Prep Your Pan and Oven
Start by heating your oven to 350°F and getting your 9-inch round cake pan ready. Greasing the pan well and lining it with parchment paper dusted with arrowroot starch ensures your cake will slide out flawlessly after baking, preventing any sticky surprises. This prep step sets you up for success right from the start.
Step 2: Mix the Dry Ingredients
Combine almond flour, arrowroot starch, baking powder, salt, and xanthan gum in a large mixing bowl. Whisking these together thoroughly ensures your cake will have an even crumb and that each bite is perfectly tender. Mixing these dry ingredients well is crucial for that light texture that makes this Gluten-Free Almond Citrus Cake Recipe such a crowd-pleaser.
Step 3: Beat Eggs and Sugar Until Fluffy
In a separate bowl, use a mixer to beat your eggs and granulated sugar on high speed for about 5 minutes. You want the mixture pale and thick, forming ribbons when you lift the beaters. This aeration step is vital — it traps air and creates the lift that gives the cake its beautiful rise and softness.
Step 4: Add Yogurt, Butter, and Extracts
Slow down the mixer speed and add the plain Greek yogurt, melted butter, vanilla extract, and almond extract to your egg mixture. Blend until everything comes together smoothly, stopping to scrape the bowl sides for a thorough mix. The yogurt brings moisture and a subtle tang that makes this cake irresistibly moist and flavorful.
Step 5: Fold in Citrus Zest
Using a spatula, gently fold the lemon and orange zest into the wet mixture. This hand-folding method preserves the essential oils in the zest, ensuring that your Gluten-Free Almond Citrus Cake Recipe bursts with fresh citrus aroma and taste in every forkful.
Step 6: Combine Wet and Dry Ingredients
Gradually fold the dry ingredient mix into the wet batter in three parts, using a gentle motion with a rubber spatula. Take your time here and mix just until you don’t see any more flour streaks. Overmixing might lead to a denser cake, which we want to avoid because the goal is a light, tender crumb with that perfect almond-citrus balance!
Step 7: Bake the Cake
Pour your batter into the prepared pan and smooth the surface with a spatula. Pop it in the oven and bake for 30 to 35 minutes, rotating the pan halfway through. You’ll know the cake is done when it springs back to a gentle touch and a toothpick inserted in the center comes out with just a few moist crumbs clinging to it.
Step 8: Cool and Remove from Pan
Once it’s out of the oven, let the cake cool in the pan on a wire rack for 10 minutes before loosening the edges with a knife. Carefully invert it onto the rack and flip it back to right side up. Cool completely before slicing to keep its perfect structure intact and ready for serving.
How to Serve Gluten-Free Almond Citrus Cake Recipe
Garnishes
A simple dusting of powdered sugar can highlight this cake’s lovely golden hue, while a few edible flowers or thin citrus slices add a fresh, elegant touch. Toasted almond flakes sprinkled on top take the nutty flavor to the next level and add just a bit of crunch.
Side Dishes
Serve a slice alongside a dollop of fresh whipped cream or vanilla bean ice cream for a classic pairing. You can also bring out more citrus notes with a side of freshly macerated berries or a tangy fruit compote to balance the cake’s sweetness.
Creative Ways to Present
If you want to get a little fancy, turn the cake into a layered dessert by slicing it horizontally and spreading a thin layer of orange marmalade and mascarpone in between. Or, for a brunch twist, cut the cake into small squares and serve them with a tea selection, making each bite a perfect afternoon indulgence.
Make Ahead and Storage
Storing Leftovers
Store your Gluten-Free Almond Citrus Cake Recipe in an airtight container at room temperature for up to 3 days to keep it moist and flavorful. If your kitchen is warm, refrigeration is fine; just bring the cake back to room temperature before serving to enjoy the best texture.
Freezing
This cake freezes beautifully! Wrap it tightly with plastic wrap and then foil to prevent freezer burn. Freeze for up to 2 months. When you’re ready to enjoy, thaw it overnight in the fridge for a perfectly preserved taste and texture.
Reheating
To warm leftovers, place slices in a preheated oven at 300°F for about 10 minutes or microwave gently for 15 to 20 seconds. Warming brings out the almond aroma and freshens up its delightful citrus notes.
FAQs
Can I use another gluten-free flour instead of almond flour?
Almond flour gives this cake its signature moistness and nutty flavor, so substituting it will alter the texture significantly. If necessary, a blend formulated for cakes might work but expect a different crumb and taste.
What if I don’t have arrowroot starch?
You can substitute tapioca starch or cornstarch for arrowroot starch in equal parts. These alternatives will help maintain the cake’s light texture and prevent it from being too dense.
Can I make this cake dairy-free?
Yes! Swap the Greek yogurt for a dairy-free yogurt option and use a plant-based butter alternative to keep the cake moist and tender without dairy.
How can I tell when the cake is done without overbaking?
Look for a light golden brown top that springs back when gently pressed and test with a toothpick inserted in the center — it should come out with just a few moist crumbs, not wet batter.
Can I add other flavors or fruits to this recipe?
Absolutely! Lightly chopped fresh berries or dried cranberries fold in beautifully without compromising the texture. Spices like cinnamon or cardamom also complement the almond and citrus flavors nicely.
Final Thoughts
This Gluten-Free Almond Citrus Cake Recipe isn’t just a dessert; it’s a bright, uplifting experience that brings simple ingredients together in a wonderful way. I can’t wait for you to try it and enjoy its tender crumb and vibrant citrus charm as much as I do. Whether for a special occasion or a cozy afternoon treat, this cake is sure to become your new favorite!
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Gluten-Free Almond Citrus Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 8 to 8.8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Gluten Free
- Diet: Gluten Free
Description
This Gluten Free Almond Cake is a moist, flavorful dessert made with almond flour and arrowroot starch, enhanced with citrus zest and a hint of almond and vanilla extracts. Using simple gluten-free ingredients and Greek yogurt for moisture, it creates a tender crumb that’s perfect for those avoiding gluten. The cake is naturally soft and aromatic, baked to a golden finish and ideal for any occasion.
Ingredients
Dry Ingredients
- 2½ cups almond flour
- ½ cup arrowroot starch
- 1 tablespoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon xanthan gum
Wet Ingredients
- 4 large eggs, room temperature
- 1 cup granulated sugar
- ½ cup plain Greek yogurt
- ½ cup unsalted butter, melted and slightly cooled
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
Flavorings
- 1 tablespoon lemon zest (from 1 medium lemon)
- 1 tablespoon orange zest (from 1 medium orange)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F. Grease a 9-inch round cake pan, covering all surfaces, then line the bottom with parchment paper and lightly dust with arrowroot starch to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together almond flour, arrowroot starch, baking powder, salt, and xanthan gum to evenly distribute the leavening agents and thickeners.
- Beat Eggs and Sugar: In a separate bowl, beat the eggs and granulated sugar on high speed for about 5 minutes until pale and ribboning to incorporate air for lift.
- Add Wet Ingredients: Lower mixer speed to low, then add Greek yogurt, melted butter, vanilla extract, and almond extract. Mix until smooth, scraping down the bowl sides as needed for an even batter.
- Fold in Citrus Zest: Gently fold in lemon and orange zest by hand to preserve the essential oils and boost bright citrus flavor.
- Combine Wet and Dry: Carefully fold the dry ingredients into the wet mixture in three parts using a rubber spatula, mixing only until no flour streaks remain to avoid a dense cake.
- Bake: Pour batter into the prepared pan, smooth the surface, and bake for 30–35 minutes, rotating halfway through. The cake is done when it springs back to the touch and a toothpick comes out with a few moist crumbs.
- Cool: Let the cake cool in the pan on a wire rack for 10 minutes. Loosen edges with a knife, invert onto the rack, flip right side up, and cool completely before slicing.
Notes
- Use room temperature eggs for better aeration and mixing.
- Do not overmix once the dry ingredients are added to keep the cake light and fluffy.
- Ensure the butter is cooled but still liquid to avoid cooking the eggs prematurely.
- The citrus zest is key for freshness—use fresh, unwaxed lemons and oranges.
- Line the cake pan with parchment for an easy release without damaging the cake.
- This cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
